Thursday, May 27, 2010

I usually got problems with Sara's coffee maker. Though I cleaned it but something clogged inside that made the coffee tasteless and runs very slow. I rang the company for this matter because I thought its a machine problem. The company sent their man to fix the problem and explained me the reason why its clogged up.

Dried coffee oils can ruin the taste of even the best blend. In addition, "hard water", minerals can build up inside your coffee maker. So he said, as an alternative to coffee cleaners is to run a solution of half white vinegar and half water through the coffee maker to dissolve scale. The heated solution may have to be run through the unit one or more times if build up is heavy. Thoroughly rinse all parts of the unit. Run plain cold water through a cycle to remove all traces. If you still have your owner's manual, check it as well for instructions specific to your model. The glass pot, filter container and other removable components can be cleaned when you're washing the dishes. Do it a at least once a month to avoid the hard minerals that develop inside the machine.

It's the same with your water kettle, you can pour 1 inch of vinegar into it and then add 2 inches of water then bring to boil for 10 minutes. Be careful because its foam up but it will clean your kettle like new. Try it I can guarantee the result.

Another important point to note (as to speak) that cleaning your kettle is good for energy bill. The total amount of energy it uses is large and a clogged, limescale full kettle will require a lot more energy to boil. Therefore only fill the kettle with as much water as you require each time you boil and keep it clear for great drinks and refreshing aid to your electricity bill.

Tuesday, May 25, 2010

I'm taking this chance to join Rose, Obstacles and Galore 2nd Blogversary Giveaways. In celebrating together with her blog anniversary she is giving away a $100 promotional code worth of home decors sponsored by CSN Online Store. Unfortunately, US and Canada residents only can avail this lovely and beautiful products from home decors of CSN Online Store. However, because Rose love us, she still giving $25 to those who can win the contest outside US and Canada. She will send the prize through your Paypal account.

Sunday, May 23, 2010

As I promise , here is the recipe of Sara's mandel bread. But before I start I give you a little background about mandel bread.

Mandel bread, or mandelbrot, is a traditional Jewish cookie that is slightly softer than biscotti. These treats can be enjoyed with a cup of coffee like biscotti, or as a child's treat to be enjoyed with milk while playing a game of dreidel during Hanukkah. No matter the occasion, mandel bread is always a good choice for a snack.

2. Add the 4 eggs and the 1 teaspoon almond syrup. Just make sure that everything is mix properly.

3. Add or pour slowly the 1 pound of self raising flour into the working mixing machine. Mix properly until the dough gets fine.

4. Put the dough into the mixing bowl and cover and let it stay in the the freezer for about 10-15mins. I usuall put it in the freeze only fo overnight.

5. Split the dough into 4 parts and roll each piece into a log that's 8-10 inches wide and 2 inches thick or depends on you. Place logs on an ungreased baking sheet and bake for 30 minutes in an oven preheated 350 degrees F.

6. Loosen the logs with a metal spatula onto a cutting board. Allow the logs to cool for 5 minutes, then cut them into 1/2 inch slices.

7.Place the mandel bread pieces back on the sheet and bake for 10 to 15 more minutes with a medium degrees. The mandel bread should still be somewhat soft when removed from the oven a second time.

8. Dust your cookies with powdered sugar or top them with jam before serving. Mandel bread also is good served alone. But I didn't do it.:):) I served it only as a cookies.

I saw an interesting item on Sky News recently - in England a huge quantity of paper that has been prepared and sent abroad to a recycling plant, was returned to England as the plant has no more recycling capacity available. In England apparently the situation was the same an the program spoke about incinerating the paper.

Surely, this is the moment to take the stock what we are producing, huge unnecessary packaging for small goods, newspapers, that no one can finish reading before the next papers, journals containing more advertising than articles. It's worth thinking about and taking stock.

Saturday, May 22, 2010

My patient Sara sat in the balcony yesterday and suddenly she called me because she saw these hand glider passing by our window. Oh, it was amazing! So, here is my entry for Skywatch Friday for this week.

Friday, May 21, 2010

Sara thought me this recipe a year ago. And not everybody could have these secret recipe unless she like you very much. These Mandel bread is good for afternoon tea. Mandel is an Yeddish word of Almond. I'll post the simple recipe next time...

Tuesday, May 18, 2010

Are you like me, tucking away in the freezer some small carefully packed leftover or single schnitzel or fish , and then when it has frozen solid you cannot tell the difference between one item and another? If so, then I suggest you go out and buy a packet of self adhesive labels. or if you have vacant container that would be lovely. You could labels every time you put a package in the freezer stick on one of the labels, writing in ink what is it and also the date. Don't try to put such a label on something already frozen - it won't stick. I also do this with a lot of thinned goods writing the date of purchase as I tend to buy quantities when the particular items I need are on a discount sale.

1. Place the cod, prawns, cornflour in a food processor with Thai red curry paste and blend.
2. Add beans, lime zest and coriander.
3. Divide the mixture into 18 pieces and shape into cakes.
4. heat oil in a frying pan and fry fish cakes in batches on both sides until golden. Drain on kitchen paper.

Done, you will have a Thai Fish Cakes for 4 servings and serve it with Thai Chili Dip!

Friday, May 7, 2010

It's Friday again and Sara's daughter is not here so nobody invite us for dinner. Well, to make it clear. In Jewish Religion, Friday night is a special night wherein the family gather together. They usually have a "Shabath Dinner" Shabbath usually observed every week. Begins at sundown on Friday and ends on sundown on Saturday. It is the seventh day of the week where GOD rested after creating the earth. And its for the Religion, Jews people observe Shabath that no work be done between Friday and Saturday night. As well, cooking should be done, and meals must be prepared before in advance of Shabbath.

Since its summertime, I decided to try a recipe of Sarah that I found in her booklet. Because she likes salmon I bought frozen salmon and thaw it. When its thawed I just robbed with oil, salt and pepper and grilled it until its done. You don't need to overcook it because it came up very dry. Then I fixed a grilled salmon with pinot noir sauce served on top of sauteed bok choy. The bok choy have to be sauteed with olive oil with little bit salt and pepper.

To make Pinot Noir Sauce

1/2 cup of pinot noir sauce

1/8 cup honey

1/8 cup mustard seed

1/8 cup red wine vinegar

1 tablespoon chopped shallot/onion

1 tablespoon chopped tarragon

salt and pepper to taste

1 tablespoon butter

Then, place wine in a small saucepan over high heat and boil under reduced by half. Remove from heat and stir in honey until dissolve. In separate small skillet, warm mustard seeds until they began to pop and are fragrant . Remove from heat and add to wine mixture. Add the vinegar, onion, tarragon , salt and pepper to the wine mixture. If the mixture seems to thin bring to boil and reduced to a desired consistency. Before serving, whisk 1 tbsp. butter.

To serve, place the sauteed bok choy on a plate. Place the salmon fillet on the then poured pinot noir sauce over it. I love it, so tasty with pinot noir sauce.

Wednesday, May 5, 2010

I tasted Gazpacho soup two years ago, since then I started loving it. The soup is good for the summer and most people are hesitant to taste it because they are not used cold soup.

Before I will give the main ingredients of this soup. I will give you where the soup originated. Actually, I didn't know it either. All I know its a Spanish soup.

Gazpacho originated some Southern Spanish region of Andalusia. They believe that the word gazpacho come from the word "caspa" meaning "residue" or "fragments" an allusion to the small pieces of bread and vegetables. It was traditionally eaten by workers in the field of vineyards, olives plantation, citrus groves, wheat fields, or cork farms. It was nothing but bread and water and all pounded in a large wooden bowl. It was poor peoples food but the taste is so great and pleasant specially in the summer.

Here's my simple ingredients :

1 medium can of crushed tomato

1 pc. of cucumber (diced)

1 pc of onion (diced)

1 pc. of red bell pepper (diced)

2 tbsp. of lemon juice

1/2 box of tomatoe juice

1 tbsp. of olive oil

Salt and Pepper to taste

Here's how :

1. Put a can of crushed tomato to a big blender or magi mix. While the magi mix is working, add the diced cucumber, onion, red bell pepper together and gradually pour the tomato juice.

2. Add the lemon, salt and pepper to taste. Then mix it again until its done.

Voila you can have a tasty tomato soup for the summer.

You can garnish it with chopped parsley or diced cucumber and onion.

There are a lot of ingredients of Gazpacho to choose, you can make it as creamy Gazpacho like Ann's (Sara's daughter) Gazpacho soup but I got my recipe from a friend of Sarah. Easier for me hehehe!

Saturday, May 1, 2010

I love picnic and who doesn't love? During summer, people used to go to the beach or somewhere else to have picnic. They'll take food, salad, beverages and some make barbecues to even more enjoyable and fun.

However, while enjoying the beautiful summer and the food you eat , a lot of bacteria joining you. You may not invited them but they are there anyway. The reason why they are a lot of people suffer from food borne illness known as "food poisoning". And this food borne illness usually result in nausea, vomiting, diarrhea or fever caused by bacteria that are lurking on food and the surrounding.

According to the article I read at about.comthat food borne illness hits in summer days. The bacteria who are present in the environment are grow faster during warm summer months.

When food safety is ignored at a picnic or barbecue by leaving perishable food out in warm weather, the bacteria flourish and threaten to make everyone sick. Fortunately, there are people who have a healthy immune system that protect them from harmful bacteria and harmful organism in the environment.

We all knew that food borne illness are present in warmth weather. So we must also know how to fight it back. Here some four simple tips to safer foods in summertime.

- Clean: Wash hands and surface often

- Separate: Don't Cross Contaminate

- Cook : Cook to Proper Temperatures

- Chill: Refrigerate Promptly

Everything that touches food should be clean. Here are also the steps we can take to prevent food borne illness by safely handling food in the home.

1. Clean wash hands with warm, soapy water:

- before handling food, after handling food, using the bathroom, changing diapers, after tending to a sick person, after blowing nose, coughing, sneezing or after handling pets.

2. If your hands have any kind of skin abrasion or infection. Always use disposable gloves. Wash hands (with gloves or not) with warm soapy water.

3. Thoroughly wash with hot, soapy water all surfaces that come in contact with raw meat, poultry, fish and eggs before moving the next step in food preparation. Consider using paper towels to clean kitchen surfaces. If you use dishcloths wash more often in a hot cycle of your washing machine. Keep other surfaces such as faucets and counter tops, clean by washing with hot soapy water.